JAF Domus

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JAF Domus is a mono­linear sans with rounded terminals. It is derived from our display type­face JAF Domus Titling. While the titling version closely follows the classical Roman pro­portions, we gave this text version more eco­nomical pro­portions without sacri­ficing the generous feel of Domus family. The extreme weight variants such as Ultra­light and Extra­bold make for beauti­ful or eye-catching head­lines whereas the other weights are well suited to longer texts.
  • JAF Domus, Ultralight

    Rösti is made with coarsely grated potato, either cooked or raw. Depend­ing on the frying tech­nique, butter or another fat may be added (and usually salt and pepper). If not, oil is used for the frying.

    Often rösti is simply shaped inside of the frying pan. They are most often pan-fried, but can also be baked in the oven. Although basic rösti consists of nothing but potato, a number of addi­tional ingredi­ents are some­times added, such as bacon, onion, cheese, apple or fresh herbs. This is often considered to be a regional touch. In Swiss popular conscious­ness, rösti is eaten only in the German-speak­ing part of the coun­try. It is portrayed as a stereo­typ­ical iden­ti­fier of Germanic culture, as opposed to the Latin one.

  • JAF Domus, Extralight

    Metworst of boeren­met­worst is een harde gekruide worst gemaakt van stukjes varkens­vlees en varkens­vet. Metworst wordt tradi­ti­o­neel gegeten bij stamp­pot­ge­rech­ten als zuur­kool en boeren­kool, soms in combi­na­tie met een rook­worst.

    Tegen­woor­dig is metworst vooral in trek als snack, zoals de Gronin­ger metworst (met veel kruid­na­gel) of de mildere Friese metworst. In Drenthe bestaat de hardere variant koster­worst. Metworst werd van oorsprong gemaakt van snij­af­val, het met slaat op de kleine stukjes vlees die over­blij­ven bij het in stukken verde­len van vlees. Ook de droge worst is in dat opzicht een metworst.

  • JAF Domus, Light

    After the pomegranate is opened by scoring it with a knife and break­ing it open, the arils (seed casings) are separ­ated from the peel and internal white pulp membranes. Separ­at­ing the red arils is easier in a bowl of water because the arils sink and the ined­ible pulp floats.

    Freez­ing the entire fruit also makes it easier to separ­ate. Another very effect­ive way of quickly harvest­ing the arils is to cut the pomegranate in half, score each half of the exter­ior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embed­ded arils to remove.

  • JAF Domus, Regular

    El pan con toma­te, una comida repre­sen­ta­tiva de Cata­luña, consiste en una reba­nada de pan con medio tomate maduro restre­gado y aliñado con aceite de oliva y sal. Es una comida tradi­c­io­nal de las cocinas cata­la­na, arago­nesa y bale­ar, similar a la brus­chetta ital­ia­na.

    Tiene ante­ce­den­tes en traba­ja­do­res anda­lu­ces, murc­ia­nos y extre­meños que emigra­ban hacia otras zonas de la península ibéri­ca. Está consi­de­rado como uno de los típicos ejem­plos que definen la dieta medi­terránea, exten­dido como receta tradi­c­io­nal por toda España. Se elabora frotando tomate crudo y maduro sobre una reba­nada de pan, prefe­ri­ble­mente de pagès (pan de payés), tostado o no, aliñado al gusto con sal y aceite de oliva.

  • JAF Domus, Semibold

    Ogórki kiszo­ne, ogórki kwaszone – produkt spożyw­czy powszech­nie znany w Europie central­nej i wschod­niej. Powstaje z ogórków grun­to­wych złożonych w beczce lub słoju z dodat­kiem łodyg i baldachów kopru, korzeni chrza­nu, ząbków czosnku zala­nych wodą z solą, które podle­gają kisze­niu.

    Do kisze­nia ogórków można dodać przy­pra­wy: liście lauro­we, ziarna gorczycy białej lub pieprzu czar­ne­go. Niekiedy dodaje się do kisze­nia ogórków liście wiśni, porzeczki czar­nej, wino­rośli lub dębu. Ogórków kiszo­nych używa się jako zakąski do wielu potraw. Są produk­tem poda­wa­nym do obiadu jako dodatek do ziem­niaków, jako skład­nik sałatek czy też kana­pek. Czasem są stoso­wane jako zakąska do wódki i śledzia w oleju z cebulą. Są podsta­wo­wym skład­ni­kiem zupy ogórko­wej.

  • JAF Domus, Bold

    Bibim­bap is a signa­ture Korean dish. The word liter­ally means “mixed rice”. Bibim­bap is served as a bowl of warm white rice topped with namul (sautéed and seasoned veget­ables) and gochu­jang (chili pepper paste).

    A vari­ation of this dish, dolsot bibim­bap, is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touch­ing the bowl golden brown and crisp.

  • JAF Domus, Extrabold

    Il lievito natu­ra­le, chia­mato anche lievito acido, pasta acida, lievito madre, pasta madre e crescen­te, è un impasto di farina e acqua acidi­fi­cato da un complesso di lieviti e batteri lattici che sono in grado di avviare la fermen­ta­zio­ne.

    A diffe­renza del cosid­detto lievito di birra, il lievito natu­rale compren­de, tra i lievi­ti, diverse specie di batteri lattici etero­fer­men­tanti ed omofer­men­tanti del genere Lacto­ba­cil­lus. La fermen­ta­zione dei batteri lattici produce acidi orga­nici e consente inoltre una maggiore crescita del prodotto e una maggiore dige­ri­bi­lità e conser­va­bi­lità. Metodo usato prima della sele­zione del lievito di birra, oggi più comune in pani­fi­ca­zio­ne, nei paesi la pasta madre veniva conser­vata gelo­sa­mente dalla fornaia che la mante­neva in vita con gli oppor­tuni rinfre­schi e la redi­stri­buiva alle fami­glie che setti­ma­nal­mente face­vano il pane in casa.

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